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Thursday, April 28, 2011

Delicious Homemade Challah Bread

One of my favorite things is the smell of bread baking in the oven, then cutting nice thick slices once it is done and spreading on homemade jam. I don't think it gets any better than that! Homemade bread is something like a tradition in my family and I bake at least six loaves a week to feed my "unruly" bunch of boys :o)

A short while ago, I happened upon a the most amazing picture of a braided Challah loaf and knew I had to try it. Let me tell you, it is delicious!! Challah (pronounced hallah) is a Jewish white leavened egg bread that is typically braided and traditionally baked as part of the Sabbath celebration. It makes a lovely, soft bread that literally melts in your mouth and boasts a glossy lacquer-like crust.

If braided using the traditional six strands it makes quite the amazing presentation on the dinner table and is definitely something that you could take in lieu of rolls to a pot luck to impress all of your friends!

I ended up selecting the Challah recipe from Smitten Kitchen (a seriously inspiring website) which yielded two large braided loaves. Her instructions are easy to follow but I did find that less flour was needed and I found this video (which I watched a couple of times) so that I fully understood the technique of six strand braiding. After that it was easy!

I love the double egg wash that gives the crust that beautiful sheen ... from trial and error I learned that you need to coat every nook and cranny for that perfect finish!

I have made this recipe a few times now and it has quickly become a favorite around here. I am definitely going to try "embellishing" the loaves next time with seaseme seeds or poppy seeds for some variety. Also it is traditional to add raisins too, so I just might try that as well.

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